Preparation

Fill large pot half full with cold water; add lemon juice. Peel artichokes, cut into 1-inch pieces and add to pot. Bring to boil. Cover and boil until artichokes are almost tender, about 20 minutes. Drain.

Return artichokes to pot. Add potatoes, salt, and enough water to cover vegetables; bring to boil. Cover and boil until potatoes and artichokes are very tender, about 25 minutes. Drain. Return vegetables to pot; set over low heat. Add crème fraîche and butter. Mash until mixture is almost smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium-low heat, stirring frequently.) Stir in chives. Transfer to bowl and serve.

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Recent Review

First of all, you must like sunchokes to enjoy this recipe. They have a very pronounced flavor that overtakes this dish. I do like them so I enjoyed the flavor. When I first made this recipe, I followed the instructions of boiling the sunchokes and then boiling the potatoes and sunchokes together, then mashing them all together once tender. I found that the sunchokes didn't mash completely. There were tiny little granules of sunchokes in what should have been a very smooth mashed potato dish. I found that very off-putting. I liked the flavor, just not the consistency. The next time I made this dish, I boiled the sunchokes separately. When tender, I pureed them and then pressed them through a fine mesh sieve to get out the chunks. I boiled the potatoes next. I mashed the potatoes and added the sunchoke puree, sour cream, and chives, as well as a small chunk of cream cheese. Much better.